Delightful, sugar free and filled with cinnamon on both sides. It sounds like everyone favorites bread for a hot drink on a rainy day.
As I most recently have a little time, I was searching on the internet the other day. Looking for fresh, fascinating tips, inspirational meals that I have never tried before, to astonish my loved ones with. Searching for a while but could not come across any interesting stuff. Right before I thought to give up on it, I found this fabulous and simple dessert simply by luck at Suncakemom. The dessert looked so delightful on its photo, that required fast action.
It was not difficult to imagine just how it is created, its taste and just how much my husband might enjoy it. Actually, it is extremely simple to please him when it comes to puddings. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the blog and simply followed the simple instuctions that were accompanied by great photos of the process. It really makes life much easier. I can suppose it is a bit of a inconvenience to shoot photos down the middle of baking in the kitchen as you may most often have sticky hands thus i sincerely appreciate the time and effort she placed in for making this post and recipe conveniently implemented.
That being said I am encouraged to present my very own formulas similarly. Many thanks for the concept.
I was fine tuning the original mixture create it for the taste of my loved ones. I can tell you that it was a terrific outcome. They prized the flavor, the thickness and loved having a treat like this in the middle of a lively workweek. They quite simply asked for more, a lot more. Hence the next time I’m not going to commit the same mistake. I’m likely to multiply the amount to keep them delighted.
Pull apart bread cinnamon recipe was first invented by SunCakeMom
Put the fresh yeast into a half cup of lukewarm milk. Set it aside for five minutes. If it gets foamy don’t worry. It’s normal.
Get a big bowl and put flour, sliced butter, eggs and the rest of the milk in it.
Pour the yeasty milk into a big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about half an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
In the meantime, prepare the filling. Put butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.
After half an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of butter, cinnamon and honey combo evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the baking tray.
Fill up the baking tray rather loosely. If it’s packed too tight the dough will bake together and we won’t be able to tear it.
Leave them under a clean kitchen cloth for another 20 minutes to rise then pop them into the preheated 365°F / 180°C oven for half an hour.
In some cases they can be baked earlier, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick you can turn off the oven and take the bread out. Leave them cool down a bit before serving.